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VEGETABLES

Also see "MAIN DISH" and "MEALS"

bulletAsparagus with Cherry Tomatoes, Garlic and Extra-Virgin Olive Oil
bulletGreen Bean Casserole
bulletGrilled Tomatoes
bulletMarinated Veggies
bulletGrilled Potatoes 
bulletGrilled Potatoes - Halpin Patio Potatoes
bulletSmoky Black-eyed Peas
bulletStuffed Peppers

 

 Extra-Virgin Olive Oil

2 pounds pencil asparagus, woody ends trimmed
2 cups cherry tomatoes, washed and stemmed
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice, reserve lemon halves		 Preheat the oven to 400 degrees F.

In a large bowl, combine the asparagus, tomatoes and garlic. Drizzle with the olive oil and season with the kosher salt and pepper. Toss to coat, then transfer to a large baking sheet with sides. Drizzle the lemon juice over the asparagus, add the lemon halves to the pan, and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Remove from the oven and serve hot or at room temperature.

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Grilled Potatoes  
4 medium sized red potatoes
1 large white onion
2 tablespoons bacon grease

POTATO RUB:
2 teaspoons salt
1 1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/8 teaspoon celery seeds

Note:  Stir together all seasoning.  Store in an airtight container up to 1 month.

 Dice potatoes
Slice onion into half rings

Add diced potatoes, onions, and rub to bacon grease.  Stir to coat all potatoes.

Grill potato mixture, covered with grill lid, over 350 to 400 (medium-high) heat in a grill wok or metal basket 30 minutes or until tender.

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HALPIN PATIO POTATOES  
6 Red potatoes
2 Bell peppers
1 Onion
Butter
Salt and Pepper		 Spray oblong pan with cooking spray.
Dice potatoes and place in bottom of pan.
Cut bell peppers into strips; arrange on top of potatoes.
Slice onion and arrange on top of peppers.
Generously dot butter on top of all.
Salt & Pepper to taste.

Cook on grill until tender.  Approximately 45 min.

Serve hot with sour cream.

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Marinated Veggies

  
3 Cups Zucchini, sliced
3 Cups Carrots, thinly sliced
1 Can Black Olives, halved
1 lb Fresh Mushrooms, sliced
1 Green Bell Pepper, sliced


1/3 Cup Lemon Juice
1/4 Teaspoon Pepper
1/3 Cup Olive Oil
1/2 Teaspoon Garlic Salt
1 1/2 Teaspoon Dill Weed
1 1/2 Cup Wish Bone Italian Dressing

 Combine all of the vegetables in a large non-metallic container with lid.  

Mix lemon juice, pepper, olive oil, garlic salt, dill weed and Italian dressing.  Pour over vegetables.

Chill overnight.

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STUFFED PEPPERS

 Oven: 350
Bake 20-25 min
6 Green Bell Peppers
1 1/2 lbs. Ground Chuck
1/2 cup chopped onion
3 cans stewed tomatoes
1/2 cup uncooked rice
1 tablespoon Worcestershire sauce
4 ounces Velveeta cheese
2 cups shredded cheddar cheese		 Cut off tops of 6 medium green peppers; remove seeds and membrane.  Precook green pepper cups in boiling salted water about 5 minutes; drain.  (For crisp peppers, omit precooking.)  Sprinkle inside of cups generously with salt.

Cook ground beef and onion till meat is lightly browned.  Season with 1/2 teaspoon salt and dash pepper.  Add tomatoes, 1/2 cup water, rice and Worcestershire sauce.  Cover and simmer till rice is tender, about 15 minutes.  Stir in Velveeta cheese (melt).  Stand peppers up and fill with mixture (10x6x1 1/2 inch).  Bake uncovered at 350 for 20-25 minutes.

Remove from oven and sprinkle with shredded cheese.

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